Turkey’s Mandarin & Mango Boutique hotels, luxury, regional travel

The Mandarin & Mango Boutique hotels create environments that combine regional food, people, environments and luxury travel. And cookies! Recipes included.

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The Mango Boutique Hotel

FARALYA, Turkey, March 31, 2017 – Located in the small hamlet of Faralya in southwest Turkey, Mandarin and Mango Boutique Hotels keep it small, luxurious, eco-friendly and delicious.

The boutique hotels, The Mandarin and the Mango, have just eight rooms each, keeping their size and architecture in keeping with the surroundings of smaller homes. The properties have been created using natural materials and preserving the natural trees and planting, which they keep watered using the “gray water” (water reclaimed after washing and showers) particularly during the area’s dry season.

The property has active recycling programs for trash created on property, but they also looked to local artisans to create interiors filled with carved wooden furnishings that have been made from reclaimed wood from abandoned houses located near the Black Sea coast. Bedding is made from organic cotton and silk, and towels woven from the softest bamboo fibers.

Keeping your travel authentic to the region, staffing lives in the local village giving women, whose opportunities have traditionally been slight, jobs. The resort says:Providing local villagers with training and employment has not only benefitted them financially, but increased their confidence and given them a sense of independence, whilst our guests benefit from the genuine hospitality and warmth of a team who take pride in welcoming visitors to their home village.


“Providing local villagers with training and employment has not only benefitted them financially, but increased their confidence and given them a sense of independence, whilst our guests benefit from the genuine hospitality and warmth of a team who take pride in welcoming visitors to their home village.”

Continuing their dedication to the area, and your authentic travel experience, our chef draws on regional recipes passed down through generations of her family, and makes full use of organic local produce. The use of local produce reduces the cost and environmental impact of shipping food longer distances, supports local farmers and food producers and gives guests a true taste of Turkey.

To find out more about this travel destination visit Mandarin & Mango Hotels
The following are two regional treats, often served with afternoon tea, that you can make at home.

Cevizli tahinli bal kabagi tatlisi –
Pumpkin with walnuts and tahini

Cevizli tahinli bal kabagi tatlisi –
Pumpkin with walnuts and tahini

Ingredients:
2 pds  pumpkin flesh (net of skin/seeds)
1 cup of sugar
1 cup tahini paste
1 cup chopped walnuts
2 cinnamon sticks

  • Prepare the pumpkin by scooping out all the seeds, removing the skin, washing and cutting the flesh into chunks.
  • Place prepared pumpkin chunks in a saucepan, cover with the sugar. Cover the pan with a lid and leave to rest for approximately three hours to allow the sugar to draw the moisture from the pumpkin.
  • Add the two cinnamon sticks, stir and gradually bring to the boil over a medium heat with the lid ajar. As soon as the juices come to the boil, turn down the heat and simmer gently on the lowest setting until the liquid has reduced to a syrupy consistency and the pumpkin is cooked but still firm.
  • Remove the cinnamon sticks, arrange the pumpkin pieces in a serving dish and leave to cool.
  • Pour over the tahini paste, sprinkle with roughly chopped walnuts and serve.

Hindistan cevizli pare tatlisi
Sweet “pare” biscuits with coconut and hazelnuts

Hindistan cevizli pare tatlisi – Sweet “pare” biscuits with coconut and hazelnuts

 

Ingredients:
1/2 cup of semolina flour
1 cup of icing (confectioners) sugar
1 cup of desiccated finely grated coconut flakes
1/3 tbsp of flour
1 tsp baking powder
1 tsp vanilla essence
200 g butter
2 tbsp plain yoghurt
3 eggs
1/2 cup of hazelnuts

For the syrup:

4 cups of sugar
4.5 cups of water
Half a lemon (unwaxed)

  • Mix the semolina, icing sugar, desiccated coconut and baking powder in a bowl. Add the flour and mix until evenly distributed, then make a well in the centre of the bowl.
  • Gently melt the butter and mix with the yoghurt and vanilla essence. Add two whole eggs and egg yolk of the third egg and mix well. Pour the wet ingredients into the well in the other bowl and gradually work in the dry ingredients until you have a smooth dough.
  • Form walnut size pieces from the dough and place them on a greased baking sheet, pressing down slightly. Brush with the remaining egg white, and gently press a hazelnut into the top of each biscuit. Bake in a pre-heated oven at 180 degrees C for approximately 15 minutes until they turn golden.
  • In the meantime, boil the water, sugar and lemon in a saucepan to make a syrup.
  • Take the tray from the oven, pour over the syruP and leave to rest until the biscuits have absorbed the syrup.

Note:  The above information is provided by the hotels and is not based on the writers personal visit.

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